french cookies
Buttery, crumbly shortbread cookies from Brittany, France, perfect for pairing with coffee or tea.
Ingredients
- 1 cup 225g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1/4 cup 50g brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups 250g all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Egg wash 1 egg yolk mixed with 1 teaspoon water
Instructions
Cream the Butter and Sugar:
- In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg Yolks and Vanilla:
- Beat in the egg yolks and vanilla extract until fully incorporated.
Mix the Dry Ingredients:
- In a separate bowl, whisk together flour, salt, and baking powder.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Chill the Dough:
- Wrap the dough in plastic wrap and chill for 30 minutes.
Roll and Cut the Cookies:
- Preheat oven to 350°F (180°C).
- Roll out the dough to 1/4-inch thickness and cut into desired shapes.
Brush with Egg Wash:
- Place cookies on a parchment-lined baking sheet and brush with egg wash.
Bake:
- Bake for 12-15 minutes until the edges are golden.
Cool and Serve:
- Let cookies cool on a wire rack and serve with coffee, tea, or milk!
Notes
- For added flavor: Add a pinch of sea salt on top before baking.
- For a chocolate twist: Dip half of each cookie in melted chocolate.
- Storage: Store in an airtight container for up to 1 week.
- Best pairings: Enjoy with coffee, tea, or hot chocolate.